Red Leaf Salad with Grapefruit
Red Leaf Salad with Grapefruit
About this Recipe
This salad shows how powerful a variety of flavors and textures can be in achieving a salad that is much more than the sum of its parts. And let’s not forget color — if you can get pink grapefruit, it will look extra beautiful against the burgundy leaves. The dressing is just oil and vinegar, since the fruit, nuts, and onions all contribute a lot.
The Benefits
Grapefruit is rich in vitamin C, which has antioxidant properties that can provide protection to the body’s immune system. Almonds are a significant source of vitamin E; studies have connected increased consumption of the vitamin with reduced rates of heart disease, among other benefits.
Ingredients
4 SERVES
- 1 cup (195 g) small grapefruit chunks, no peel or pith (from 1 grapefruit)
- 1/4 cup (25 g) almond slices, toasted
- 1/4 cup (25 g) thinly sliced red onions
- 1½ tsp extra virgin olive oil
- 1½ tsp balsamic vinegar
- 8 cups (170 g) gently torn red leaf lettuce (from 1 head)
- Salt to taste
Directions
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Step 1
In a large bowl, gently mix the grapefruit, almond, and onions with the oil and vinegar. Gently toss the lettuce in the mixture and divide between 4 plates. Season to taste.
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About the author
Amanda Cohen
Amanda Cohen is a James Beard-nominated chef and cookbook author. She has two vegetarian restaurants in downtown New York City, Dirt Candy and Lekka Burger. She grew up in Canada.
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